Sweet Chilli Prawn Kebabs

by Eshé Brown
kebabs on the bbq

I’m without a kitchen for three months because we’re having a big home renovation. This means I’m working with a camping stove, a bbq and a microwave. It’s seriously testing my creativity and resolve to cook proper meals.

Thankfully the weather has been stunning recently so the BBQ has been getting a lot of action. It’s still a bit of a novelty too, because we rarely get the chance to cook al fresco in England.

Here’s a little dish (and the recipe) I rustled up a couple of weeks ago, using my lovely new kebab sticks from Turkey:

kebabs on the bbq

PREP TIME: 30 mins
COOK TIME: 15 mins
MAKES: 4 kebabs


  • 20 fresh raw king prawns
  • 1 small punnet of cherry tomatoes
  • 2 homegrown yellow courgettes
  • 1 green pepper
  • 12 mushrooms (washed or peeled)
  • Homemade spicy sweet chilli jam (or sweet chilli sauce)
  • Black pepper


  1. Pour the chilli jam and black pepper over the prawns and leave to marinate for at least 1 hr, but preferably overnight.
  2. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
  3. Thread the prawns, tomatoes, mushrooms and peppers onto the metal skewers, then cook on a griddle on the BBQ for 7-8 mins each side. Or until the prawns are thoroughly cooked and pink.
  4. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked.
  5. Serve alongside salad and buttery jersey royals

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